How to Make a Nourishing Fish Head Soup
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- เผยแพร่เมื่อ 31 พ.ค. 2017
- In this episode, I teach you how to make a mineral rich broth and then how to use that broth to make a delicious fish soup.
My website: www.nourishedineden.com
My Instagram: nourishedineden
My Facebook: Nourished in Eden
How To Make Fish Stock
3 to 4 whole carcasses, including heads, of non-oily fish (sole, turbot, rockfish, snapper, or halibut, mullet, spadefish)*
2 tablespoons butter
1 onions, coarsely chopped
1 carrot, coarsely chopped
fresh or dried parsley
1 bay leaf
1/2 cup dry white wine
1/4 cup raw apple cider vinegar
3 quarts water
Adapted from Nourishing Traditions
Melt butter in a large stainless steel pot. Sauté vegetables until just soft. Add white wine and bring to a boil. Add whole fish carcasses and cover with water. Then add vinegar and bring it to a boil once more. Add parsley stems and bay leaf. Skim off any scum that rises to the top.
Reduce heat, cover, and simmer for at least 4 hours or as long as 24 hours. Strain liquid. Store in fridge or freezer.
Pick meat away from the bones. Refrigerate or freeze to add to soup later.
Oily fish like salmon shouldn’t be used for making fish broth, because the highly unsaturated fish oils may become rancid during the long cooking process.
Fish Head Soup
3 quarts fish stock
4 potatoes, peeled and cubed
3 carrots, peeled and cubed
3 stalks of celery, chopped
4 green onions, chopped
4 garlic cloves, grated
2-inch section of Ginger, grated (2 Tablespoons)
1/4 cup freshly squeezed lemon juice
3 T freshly chopped flat leaf parsley
3 T freshly chopped dill
Salt and pepper to taste
Leftover fish meat from picking the bones
Bring broth to a simmer and add in all vegetables, potatoes through green onion. Simmer for 20 minutes or until tender. Now grate the garlic and ginger and add the lemon juice. Turn off the heat and stir in freshly chopped dill and parsley. Garnish with green onion. - แนวปฏิบัติและการใช้ชีวิต
just did this with 4 black rockfish carcasses I spearfished yesterday! Excellent recipe! Thank you for you time with this!
The recipe looks good and rich with flavors! :)
In hungary we like to keep it simple but tasty, so we leave out most of the flavors you used here (namely the lemon, white wine, vinegar and most of the seasoning spices). All we use is salt and paprika (minced red pepper), which makes it red and gives awesome taste to the fish soup! For the base broth we use any fish with bones, heads and fins, vegerables are mainly onion, tomato and pepper. We press the broth through a food mill (tomato mill) so there are almost no bones in the soup but with maximal flavor of the broth! We like to make it hot so we use hot pepper! But thats not necessary. After we milled the base broth we add the seasoning (the salt and a paprika until you see it turn red!) and lastly fish fillets. Bring up to boil again and then switch it off and let it stay for 10-15 minutes. For the fish fillet its enough to cook well :) You have to try the paprika for the fish soup! Maybe it fits to your recipe, but i suggest to start with minimal ingredients like we do and add extra flavors if you like it :) There are endless combinations of flavors and possibilities. I like the idea of lemon and vine though, maybe i will try and add it to my fish soups.
I've been searching for a recipe to use my fish bones and am so glad I came across yours! Thank you for inspiring me to make a very delicious (non-tomato or non-curry-based) fish soup. Love your idea of adding fresh herbs and lemon - they made all the difference! Even my son, who is not crazy about fish, enjoyed it so much!
If you leave the soup for an hour to simmer as low as possible when it’s finished, or just let it sit then heat to above 160F afterwards, all those distinctive flavors you mentioned will blend and taste more like a unified whole. Lemon will have diminished leaving just the zing! However, that delicious fresh quality you’ve described will have changed if set aside for a bit before eating. Kinda like if you listen to a non-amplified music performance in the front row (fresh, separate flavors) or at the very back of a large hall (blended flavor). Gills should be red, eyes clear/almost clear (not cloudy). Thanks for great video.
Grouper Head or King Fish is the best one for this soup or yellowfin tuna if you are lucky enough. I add whole onion punctured with a fork, peeled garlic, and ginger slices while extracting the broth and whole black peppers not ground, about one tablespoon full. try adding fresh cilantro and lime instead of lemon. try that and thank me later. After having this soup you will feel at least 10 IQ point smarter and 5 years younger.
Smell so really good
This is a great very healthy recipe well explained and demonstrated .Thank you for sharing .
I am Italian and even if I did not understand all of what you said, for how you did it, the soup is very good all the same.
You are an amazing person who cooks with love and out of the book. I love you lady
It 's looks so good, thanks so much.
Looks good, definitely going to give it a try.
Straight to the point,good recipe
I love this recipe.
hI THANK YOU FOR YOUR TIME AND EFFORT IN CREATING AND POSTING YOUR RECEIPE.. I AND DOING THE BROTH NOW.
Great video thanks so much for sharing your method
Thank you Mam for sharing with so much love. Blessings
Look super tasty enjoy.
Thanks for lesson
Excellent!!
I always thought fish head soup was just a bunch fish heads dropped into a broth. Lol 😂 this looks awesome I can’t wait to try and make some
Cool! Thanks
real beauty like a princess like a queen
I've been trying to find this song forever !
Going to try it's thanks 👍😊
wow yes this looks crazy delicious, I’m going to try it - I feel like fresh ginger would also be nice ;)
Perfect
It was great! I used a Red Drum.
Thank you Melanie!
Muito bom. Aqui no Brasil , e alguns estados do nordeste , Bahia, salvador , Maranhão ...fazemos o caldo. Assim que cozinhamos os resíduos do pescado, espinha e cabeça , passamos tudo no triturador , com os legumes juntos, tudo depois de cozidos ..neste momento passamos na peneira e voltamos a ferver o caldo adicionando pimenta no mix já todo triturado....Parabéns ótimo vídeo
Wow
Very good I love to try it thanks 👍
Lemony indeed!
Great vid. I continue to reference it when I shoot a big ling cod and make Tom Kha. There are good basics in this for me to review even though I used a pressure cooker for my recipe.
Great recipe thank you! On an unrelated note, you look just like Alexa Bliss!
Yes please
Lemon juice with carrots , celery and some fish morsels!!!
What about fish scales? Do they come off while being boiled?
I got the ingredients and more vegestables.the fish head that i have is 2 times bigger than yours.looks so delicious!!!
good
Thank you LOvely Angel. I wanted to know how do i remove the fish skin? do you just toss it out when you strain the bones? This is where you try to save the meat? could you share that part with us? I am struggling with that bit. Lemon oh Yah :)
only fish heads o can be used here?
sooooo beautiful... deadly
Yeah looks someone concocting a potion to make you immortal.
♥️
This looks really good, but try makings roux with some milk and cornstarch to give it a thick, creamy texture.
What if she doesn't want that texture? Most soups don't need a roux
brant lucky dog, nice!
😎
Well that was alot of lemon juice. What about Catfish?
Whats the music in the begining ?????
i can use any fish available ?
Aemon Satti it’s best not to use fatty fish.
Just add salt, ginger and cilantro. You will be amazed
Different fish will change the flavor.
Do you clean up the heads and get all the blood and liver looking pieces out,?
I do take the gills & all the guts & clean it right up but it still gets murky,Its fresh i get it str8 off the trawlers,but for some reason its always really murkey half way down once settled after cooking.
these 2 should shut their channel off. They didn't clean the fish
Realizing I actually have all accent because I pronounce nourishing as nurishing 😬
How bout some walleye?
I would love some walleye! Thanks for asking! :)
Discard the veggies?????
Looks good. Try adding lemon grass, if u want to make it taste asian
Looks good, but I bet the next time you'll half the lemon.
You can avoid long cooking time for the fish if you put it in last. Fish cooks very quickly.
I recommend 1.5 speed
Find some nourishing fish heads.
Too much ingredients, especially lemon. You won't be able to taste the fish. Onion, garlic, ginger, salt and pepper is enough for the broth. No need to put all that other stuff that'll kill the flavor. Simmer and strain. NOT FOR 4 HRS! Seafood does not take long to extract ALL of their nutrients. 45 min TOPS. Garnish with green onions or cilantro. Simple. For me, I don't even add the root veg. BETTER!
Name of fish for this soup?
Lemon soup
Your really pretty
Please specify ingredients in writing. Much appreciated
It was good until huckleberry Finn showed up!
Lol
Please tell me that you pulled out the gills. They are loaded with shit! Fish stock is cooked for one hour only.
my whole family got sick from fish head soup
I hope the guy who appears at the end isn’t your husband. I mean, it was sort of weird. As a new viewer, it seemed like he was making an appearance to mark his territory. It was just sort of strange to see him pop in like that. Rachel Ray never had her husband pop in to legitimize what she as an individual was promulgating. And that’s exactly what this looks like. My God, he didn’t even know you had done this with mullet. I’m probably way off base here. I haven’t watched any other videos and he’s probably a regular on your channel. That’s just my knee-jerk opinion that I’m offering here. At any rate, I am Sicilian and I wanted to look around and see what others were doing with their fish heads. You’re doing exactly what hundreds and hundreds of years handed down to me through my grandparents and my own parents. Bellissima! Tanti auguri 🥳!!! Grazie per la sua ricetta!
Exactly my thoughts, how weird that he just appears out of nowhere.
sorry i can't focus....
Four hours?!?! You're not cooking shoe leather.
The longer you let it cook the more flavor and nutrients you get from the bones ass hole
@@overthetop6331 Not for a fish broth to all my knowledge. Beef, pork, lamb - sure, but for fish, some even say 20 minutes are enough, but let's say 40 to an hour.
The necklace not centre😊 still lov u . Already Subscribe u .👍🏻
I kinda feel bad for fish one day they will swimming in the next day they get caught and turn into soup
Lemon does not belong in that soup.
Goddamn she is beautiful
Troll. Jesus didn't die for anyone's sins, since he's a fictional character.
J. C. HAHAHAHHAHAHHAHHAGA,FUNNY SHIT
Your recipe is great, I loved it. You should are a very pretty women. I hope you signficant other does not get too upset with my comment.
Thats not a soup,aaaah i dont know what its call
hm, aren't you supposed to take out the gills and the eyes before you cook the fish? Also, I think that using lemon juice on top of vingard and wine is a little too much acid (although I guess it's a matter of taste) Otherwise nice video, but take out those gills and eyes
Sorry but she does NOT know how to cook
please stop saying nourishing
matthew qin NoRishing
Whatever recipe you have with fish. Must clean out all blood/blood clot from fish/fish bones or head. That’s what ruins your dish. You need to share your real knowledge and experience to earn likes, points out the important to viewers.
Sorry I’m not taking a recipe from someone with a Karen haircut
I found the mix of flavors to be weird. My carrots were not very sweet and my fish stock may have been too strong, it was a big grouper, I only used 1/3 of the broth that I made. I felt weird about combining dill/parsley with ginger. That is a conflicting flavor that didn't make sense to me. While all of the ingredients in this soup are healthful, I did not find this recipe to be tasty and my husband and I had an awkward dinner eating it and trying to figure out the flavor and what we could have done to make it a more enjoyable meal. No measurements were given and so I eyeballed each ingredient. It looked like a lot of lemon in the recipe, I reduced it some but still, it's a pretty sour soup. Gonna give this one a thumbs down
If I understand the purpose of this recipe is to be very healthy and nourishing, taste comes second. Dill and parsley combined always go into Russian fish soups or pretty much anything they cook, no ginger is used. We here use Lovage for fish soups.
100% agreed. It’s a complicated FISH soup.